Lard skin roll

Thoroughly wash the pork skin and thoroughly scrape with a sharp knife, while trying to remove all the pieces of foreign impurities or remaining dirt after tarring. Then, to make it easier to work with lard, you should dry it with paper towels or clean thick napkins.

Spread the skin with lard on a cutting board and season 1/3 of salt and freshly ground black pepper liberally over the entire inner surface of the lard. After that, with careful movements, we roll the skin with lard inside into the form of a roll. At the same time, we press down the roll with our hands - it should turn out as tight and tight as possible. The pork roll rolled into a bundle is tied with a tourniquet or a strong rope.

Pour clean water into a medium-sized frying pan (focus on the size of the pork roll). Peel the onion, rinse and put it in a saucepan with water. In the same place, throw the onion husks, the remaining salt, dry spices, peppercorns and bay leaf. Carefully, so as not to dissolve, we lower the pork skin rolled into a roll into the pan. Then put the pan on the stove and bring the water to a boil over medium heat. Next, reduce the heat to a minimum and cook the roll under the lid for 2 hours.

When the pork roll is almost ready, turn on the oven at 200 degrees Celsius.

After two hours, remove the pan from the heat, take out the pork roll and cool it.

Garlic is cleaned, divided into cloves, which are also divided into 2-3 parts. Using a sharp knife, we make small slits in the pork roll and scupper it with garlic cloves.

Place the pork roll stuffed with garlic in a baking dish or put it on a baking sheet and put it in a preheated oven. We set the "Grill" baking mode and set the timer for 10 minutes.

Then we take out the baked pork skin roll, let it cool down and you can start tasting.

Successful culinary experiments!